Recipe: Tipsy Laird

Craft & Harbour - Tipsy Laird Puddin'

Tipsy Laird Pudding will go well with your Burns Night celebrations, or any night when you fancy a cheeky pudding.  This one has a pub flourish being served in a pint glass.  That’s the bonus of Tipsy laird, it can be as fancy looking as you want.  Simple ingredients of sponge, Drambuie, cream and delicious raspberries, make this a favourite of mine.

Many thanks to Craft & Harbour Restaurant for supplying the recipe.

This recipe serves 6.



  • 300 g of sponge cake halved and cut into thick slices
  • 300 g of fresh raspberries
  • 6 tbsp of Drambuie or Whisky
  • 500 ml of double cream
  • 500 ml of custard
  • Handful of toasted flaked almonds to decorate


  • Line the bottom of 6 glasses or serving bowls with sponge cake
  • Keep 12 raspberries for decoration and divide the rest evenly between the glasses on top of sponge
  • Add the Drambuie or Whisky over raspberries
  • Spoon over custard in a thick layer
  • Finish with a thick layer of cream (spoon in or use a piping bag)
  • Decorate with almond flakes and raspberries


Craft & Harbour - Tipsy Laird Puddin'




I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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  1. Kelly | Maverick Baking

    Yass, love seeing a Scottish recipe online that isn’t just shortbread! Also, Tipsy Laird is highly underrated, much tastier and generally more exciting than Cranachan! 🙂

    1. Glasgow Foodie

      Yay! Cranachan is good in theory but…. needs sponge! 🙂

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